Preparation and evaluation of low glycemic index reconstituted rice

抄録

This article describes the optimization and fuzzy logic sensory evaluation of the reconstituted rice manufacturing by a twin-screw extruder. An improved fuzzy logic sensory evaluation system was established, including an evaluation index set and its weight set, a fuzzy transform rule, and an observation value. The result of the fuzzy logic sensory evaluation was used to investigate the dependent variables used in the optimization process. The three factors affecting product quality, together with the optimal level of each in brackets were extruder screw speed (190 rpm), barrel temperature (76 °C), and material moisture (26%). The glycemic index (GI) of the reconstituted rice was 53.6, classifying it as a low GI food. The low GI reconstituted rice was demonstrated to more slowly increase the blood sugar level.